Wasabi Crusted Scallops W Ginger Mango Coulis Food

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SEARED SCALLOPS WITH PANCETTA OVER AVOCADO AND WASABI



Seared Scallops with Pancetta over Avocado and Wasabi image

Provided by Danny Boome

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 avocados
3 teaspoons wasabi powder
1/2 lemon, juiced
Salt and freshly ground black pepper
12 slices pancetta
1 tablespoon butter
1 garlic clove, smashed
6 large sea scallops
1/2 red bell pepper, finely diced for garnish

Steps:

  • Halve the 3 avocados and remove the pits. Spoon out flesh into a food processor and add wasabi, lemon juice, salt and pepper, to taste. Process until it's a smooth consistency. Cover and place in refrigerator until ready to serve.
  • Heat a frying pan on medium heat. Cook pancetta until crispy and fat has rendered. Remove pancetta from pan reserving the fat and add butter and garlic. Once the butter has melted add the scallops to the pan and gently sear until lightly browned. About 1 minute per side. Spoon some avocado puree on each plate, arrange pancetta on top followed by the seared scallops. Dice your red pepper finely and garnish.

WASABI-GINGER CRUSTED SCALLOPS WITH



Wasabi-Ginger Crusted Scallops With image

This is a light, spicy, and sweet Scallop dish perfect for dinner parties. I really love Wasabi and the flavor works well with the tropical fruit salsa.

Provided by Melanie B.

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 cup pineapple, fresh diced
1 cup mango, fresh diced
1/3 cup cilantro, fresh chopped
3/4 cup red onion, finely diced
3 tablespoons lime juice, fresh squeezed
1 tablespoon orange juice, fresh squeezed
1 teaspoon salt
1/2 teaspoon black pepper
12 large sea scallops
1 teaspoon ginger, fresh minced
1 tablespoon wasabi paste
1 garlic clove, fresh minced
1 teaspoon olive oil
1/8 teaspoon salt
1 cup short-grain rice, cooked and seasoned
2 tablespoons sesame oil

Steps:

  • Stir together all of the salsa ingredients in a large bowl.
  • Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
  • Place 1/4 of the salsa mixture around the rice on each plate.
  • Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
  • Heat a large saute pan to medium-high heat with some olive oil.
  • Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
  • Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.

SESAME-CRUSTED, PAN-SEARED SCALLOPS WITH ASIAN VINAIGRETTE



Sesame-Crusted, Pan-Seared Scallops with Asian Vinaigrette image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon finely grated fresh ginger
2 garlic cloves, minced
1 green onion, minced
2 tablespoons cilantro leaves, minced
1 tablespoon rice wine vinegar
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
2 tablespoons canola oil, divided
1 tablespoon sake (only if an open bottle is nearby)
12 bite-sized sea scallops
Salt and pepper
1/2 cup sesame seeds

Steps:

  • In a small bowl add ginger, garlic, green onion, cilantro, rice wine vinegar, sesame oil, soy, 1 tablespoon of canola oil, and sake. Whisk ingredients together.
  • Place 1 teaspoon of vinaigrette in each soup spoon.
  • Season scallops with salt and pepper.
  • Place sesame seeds on a plate. Pat down top and bottom side of each scallop in sesame seeds.
  • In a saute pan, over medium-high heat add remaining tablespoon oil. When oil is hot, add scallops, placing them sesame-crusted side down. Sear for approximately 1 minute, or until sesame seeds brown. Turn and sear on other sesame-crusted side for 1 more minute. Place 1 scallop in each soup spoon. Serve immediately.
  • * The same serving format can be achieved with only 4 spoons by replenishing each guests spoon for subsequent servings.
  • Recommended beverage: cold sake

WASABI CRUSTED SCALLOPS



Wasabi Crusted Scallops image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

1 tablespoon canola oil
1 cup minced shallot
3 tablespoons minced fresh ginger
1 tablespoon minced fresh garlic
2 tablespoons sesame oil
1 cup plum wine or dry sherry
2 cups lobster stock, fish stock, or chicken stock
20 ounces unsweetened coconut milk
2 tablespoons sweet chile sauce*
3 cups mango puree, or 5 very ripe mangos peeled and pureed
2 limes, juiced
Kosher salt
1/4 cup whole mustard seeds
3 tablespoons coriander seeds
1 tablespoon black peppercorns
3 cups wasabi peas*
Wasabi powder
Kosher salt
12 large sea scallops
Vegetable oil, for searing

Steps:

  • To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
  • To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
  • Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

SCALLOPS ON THE HALF SHELL WITH WASABI LIME VINAIGRETTE



Scallops on the Half Shell with Wasabi Lime Vinaigrette image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 5

12 shucked scallops (small or singing)
1 minced shallot
1 teaspoon minced ginger
1/4 cup fresh lime juice
1 tablespoon wasabi tobiko

Steps:

  • Mix all together and spoon on top of scallops. Garnish with a little more wasabi tobiko. Plate on crushed ice or rock salt.

WASABI CRUSTED SALMON WITH ORANGE GINGER SAUCE



Wasabi Crusted Salmon With Orange Ginger Sauce image

This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.

Provided by Galley Wench

Categories     Asian

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 20

1 tablespoon wasabi powder
1 tablespoon water
1 tablespoon rice wine vinegar
1/4 teaspoon soy sauce
4 (6 ounce) salmon fillets, skin removed
1 teaspoon Emeril's Original Essence
1 cup panko breadcrumbs
1/4 cup vegetable oil
1/4 cup toasted black and white sesame seeds, garnish
steamed long-grain white rice
1/4 cup minced shallot
1 tablespoon minced ginger
2 tablespoons orange zest
1 cup dry white wine
1 cup fresh orange juice
1/2 cup heavy cream
1 cup cold unsalted butter, cut into pieces
1 teaspoon soy sauce
salt
1/8 teaspoon wasabi powder

Steps:

  • Marinade: Place the wasabi in a small bowl and slowly add in the water, whisking, to make a paste.
  • Add the vinegar and soy, and whisk well.
  • Place the salmon fillets in a glass baking dish or ziplock bag and coat evenly on both sides with the wasabi mixture.
  • Season lightly with the Essence.
  • Place the panko crumbs in a shallow dish.
  • Turn both sides of the fillets in the crumbs to coat evenly, pressing to make the crumbs adhere.
  • Set on a waxed paper lined baking sheet and refrigerate for 30 minutes.
  • MAKE SAUCE: In a medium, heavy saucepan, combine the shallots, ginger, orange zest, wine, and orange juice and bring to a boil.
  • Reduce the heat to medium-low and simmer until reduced in volume by 2/3. Add the cream and cook until reduced by 1/2.
  • Whisking constantly, add the butter a bit at a time, waiting until each is completely incorporated before adding the next piece.
  • Continue whisking until the sauce is smooth.
  • Add the soy sauce, salt, to taste, and wasabi.
  • Serve warm with the Wasabi-Crusted Salmon. (NOTE: If not being served immediately, place in a hot water bath, covered, and stir occasionally).
  • Salmon: In a large skillet or saute pan, heat the oil over medium-high heat.
  • Add the fish and cook until medium-rare, about 3 to 4 minutes per side, depending upon the thickness of the fish.
  • Divide among 4 serving plates, drizzle with the Orange-Ginger Sauce, and dust with the seeds.
  • Serve immediately with steamed rice, and pass the remaining sauce at the table.

Nutrition Facts : Calories 1072.6, Fat 82.5, SaturatedFat 39.7, Cholesterol 250.3, Sodium 438.8, Carbohydrate 33.2, Fiber 2.8, Sugar 7.6, Protein 40.9

LIME GLAZED SCALLOPS ON CREAMY WASABI FETTUCCINE



Lime Glazed Scallops on Creamy Wasabi Fettuccine image

This sounds so good I couldn't resist posting it!! from Pantry Raid, by Dana McCauley, posted in the local newspaper. I will try it very soon!

Provided by Derf2440

Categories     Canadian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces dried fettuccine or 12 ounces tagliatelle pasta noodles
1/3 cup pickled ginger
2 lbs large scallops
1 tablespoon freshly grated lime peel
2 garlic cloves, smashed
salt
pepper
2 tablespoons vegetable oil
1 tablespoon wasabi powder
1 1/4 cups 35% cream
1/4 cup butter
1 cup grated parmesan cheese (optional)
chopped chives

Steps:

  • Bring a large pot of salted water to boil.
  • Add pasta and cook until al dente, 10 to 12 minutes.
  • Drain well.
  • Chop 1/4 cup of the ginger and reserve.
  • Remove connective muscle from each scallop and discard.
  • Pat dry.
  • Toss scallops with lime peel, garlic and a little salt and pepper.
  • Heat veggie oil in a large, heavy frypan set over medium high heat.
  • Add about on third of the scallops to the pan and cook, without disturbing, for 2 minutes or until deep golden.
  • they may stick at first but will then release as they become brown.
  • Turn and cook for 2 minutes longer or until cooked through and deeply golden on the other side.
  • Remove from pan and repeat as necessary to cook all remaining scallops.
  • Blend wasabi with 2 tablespoon of cream to make a paste.
  • Pour remaining cream into frypan used to cook the scallops.
  • Add butter and bring to a boil.
  • Reduce heat and whisk in wasabi paste, chopped ginger and parmesan, if using.
  • Add noodles and cooked scallops.
  • Toss to coat in sauce.
  • Taste and adjust salt and pepper to taste.
  • Transfer to pasta bowls and garnish with rosettes made from the remaining pickled ginger and chives.

WASABI SCALLOPS



Wasabi Scallops image

Wasabi and panko coated scallops served over Asian seaweed salad. After mixing the cream give it a taste to adjust the wasabi to your liking.

Provided by Rita1652

Categories     Asian

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup mayonnaise
3 teaspoons wasabi powder
1/2 teaspoon soy sauce
1/2 teaspoon honey
1/2 teaspoon ginger juice (fresh ginger grated and squeezed)
2 drops sesame oil
1/4 cup panko breadcrumbs
1 lb dry sea scallops, washed and dried
2 cups wakame seaweed, salad (prepared seaweed salad available in Asain markets or at the Sushi baror make it Seaweed Salad)

Steps:

  • Preheat oven to 450 degrees.
  • Lightly oil sheet pan.
  • Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
  • Place in oven for 2-3 minutes. Turn on broiler to low.
  • Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
  • Serve over seaweed salad with pickled ginger.

Nutrition Facts : Calories 203.3, Fat 8, SaturatedFat 1.1, Cholesterol 41.3, Sodium 378.8, Carbohydrate 11.8, Fiber 0.3, Sugar 2.1, Protein 20.2

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